Y’all, please be proud of me: I made dinner on Sunday night! True story!
I'm pretty much Donna Reed.
On the menu: jalapeño raspberry salmon, Brussels sprouts, and tomato avocado salad.
I know many of you who know me well may be raising an eyebrow since you know that DK was in town mere hours earlier and I have been known to pass her creations off as my own…but this dinner was so easy I was able to pull it off solo! (ok, fine. Greg chopped a few things. Big whoop.)
I have to tell you, the true hero of the evening was the Emily G’s Jam of Love Jalapeño Raspberry Jam we found at the Peachtree Road Farmer’s Market! 
Easy peasy: I just threw a couple of salmon fillets in the oven for about 10 minutes at 375 degrees, took them out to spread a dollop of this amazingness on the top of each, and popped them back in the oven for another 5 minutes or so while the jam caramelized and worked its magic. DELICIOUS.
Here’s the Q+DD on EGJoL: DK and I got the full story from a very adorable Emily (though not THE Emily) on Saturday at the Farmer’s Market. Local to Dunwoody, Emily G’s jam is not mass-produced, but made in small batches and hand-poured into the cutest jar you have ever seen! 
They use the freshest, most seasonable ingredients available and patronize local Georgia farms whenever possible. The jams are all-natural and Emily promises you will “taste the love in every jar!”
At $8 a jar, I wish I had picked up a few more flavors. Among their most popular: Jalapeno Raspberry, Blueberry, Triple Berry, Tipsy Onion + Garlic and Roasted Red Pepper. I also tried the Chipotle Strawberry and it knocked my socks off.
I just had no idea jam was so versatile! The Emily G’s website has LOTS of recipes for each of their jams. DK purchased a jar of the tomato jam for use on BLTs, scallops, and meatloaf. Bonus: lots of Atlanta restaurants are using EGJoL in their menus, witness by clicking here!
I’m in LOVE! I’m a believer! Jalapeño Raspberry is my new JAM! (Pun intended.)
Enjoy!
xx, L
P.S. Complete the meal:
1. Salad: SO simple, SO delicious: Romaine lettuce. Halved grape tomatoes. Chopped avocado. Fresh lemon juice. Olive oil. Salt + pepper. Fin.
2. Brussels sprouts: (for the record, I was going to do asparagus. But they were so teeny I made a game-time decision for the BS. So glad I did because I love them and now I believe Greg is now a Brussels sprouts convert!) I just halve ‘em, toss ‘em in a little e.v.o.o., and throw them on a tin-foiled and Pam-ed cookie sheet with a little salt and pepper and pop ‘em in the oven at 375 for 20 minutes or so. (Sometimes I’ll dice a green apple and throw it in there for a little variety.)
3. Bodega Norton 2007 Malbec. (ok, ok and half a bottle of Trader Joe’s Two Buck Chuck Shiraz.)
